Novel solutions to a bloody problem preventing full utilization of our marine resources -an interdisciplinary approach

Currently, a major part of the pelagic fish catches and fish filleting by-products (heads/frames) goes to oil and fodder meal production. On a world-wide basis, this equalizes ~7.5 million tones high quality proteins that could be directly processed into foods! Novel techniques for this are available today, but a real take-off is prevented by heavy pigmentation and poor oxidative stability of produced materials (fillets, minces, protein isolates/hydrolysates). The main components responsible for these quality impairments are the fish haemoglobins (Hb) and thus, the fish blood. Critical post mortem events leading to Hb-mediated oxidation/pigmentation are: (i) capillary burst, (ii) erythrocyte lysis caused e.g. by coagulation, mechanic rupture, temperature raises, osmotic pressure and erythrocyte membrane oxidation, and (iii) met-Hb formation/heme-loss. Using an interdisciplinary approach (food sci, hematology, fish phys), this project aims at developing novel strategies preventing Hb-contamination, and thus, facilitating for a more sustainable use of our marine resources. The specific aims are to: (i) perform a basic hematological characterization of blood from 3 important fish species (herring, cod, trout), (ii) develop an innovative incubation/rinsing solution for fish at various steps of the processing chain that prevents both coagulation and erythrocyte lysis, (iii) develop strategies for removal of liberated Hb/heme via extraction, precipitation and/or adsorption.

Participants

Ingrid Undeland (contact)

Biträdande professor vid Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Funding

Formas

Funding Chalmers participation during 2011–2014

Swedish Board of Agriculture

Funding Chalmers participation during 2012–2015

Related Areas of Advance and Infrastructure

Sustainable development

Driving Forces

More information

Latest update

2017-02-06